Stockpiling flavors of fall for endurance

A heap of fall bounty, like butternut squash, Brussels sprouts and carrots, caramelized in maple syrup pelted with pecans makes for good eating.
(Bill Hogan/Chicago Tribune)

Leah Eskin
Home on the Range

October 13, 2013

Marathon season has arrived and training is intense in my backyard. The competitors — squirrels — dash through their workouts. Run. Leap. Skitter. Flatten. Peer. Sprint.

Fueled by carbo hoarding. Competitors snatch nuts from the heights and hustle them here and there. Occasionally they shell, crack and gnaw one; endurance athletes stress the importance of replenishing midstride. Limits bonk.

Squirrels train for the long-distance bravado of the marathon, as well as the stop-and-shoot flexibility of the biathlon. They dart, freeze, then hurl nuts at passers-by. Presumably it hews their furry biceps, sharpens their aim.

The standard marathoner who completes his course is rewarded with a salty blue drink. And, I would hope, a heap of fall bounty, like butternut squash, Brussels sprouts and carrots, caramelized in maple syrup and pelted with pecans. The squirrel athlete is rewarded with an acorn stockpile. Good eating — or good ammo — for winter.